Roast pork in apple, onion and cranberry sauce

Ingredients for 8 servings:

• 3 kg roast pork, roast cutlets
• 4 m.-sized carrot(s)
• 6 onions
• 2 small apples or one large
• 1 bottle of red, dry wine, 1 liter (or a red wine-water mixture)
• 2 tbsp cranberries, heaped
• 2 bay leaves
• Garlic
• Salt and pepper, freshly ground
• Oil, for frying
• Soy sauce
• Whiskey (malt whiskey)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the carrots, onions, and apples and slice or grate them thinly. Layer everything in the bottom of a sufficiently large roasting pan or casserole dish. Clean the meat, if necessary. Then cut it into two or three pieces, season with salt, and sear it in a very hot pan until well browned. Place it on top of the vegetables in the roasting pan. Deglaze the pan with some of the red wine and bring to a boil, then pour over the meat. Season with pepper. Add the cranberries, bay leaves, garlic cloves, soy sauce, and whiskey (a few tablespoons to taste). Spread the remaining red wine generously over the meat. Then place the roasting pan in the oven and cook the meat for about 1.5 hours at 180°C (350°F). Drizzle with the meat juices frequently, turning if necessary. Place the meat on a plate and carve it up. Place the sauce and vegetables in a saucepan and purée very finely. If you like, reserve some of the vegetables and add them to the sauce as a garnish. Thicken the liquid slightly, if desired, and season with salt and pepper. If you’re on a calorie-conscious diet, you can add sour cream or cream, but it’s not necessary. Add any leftover roast to the sauce and let it simmer until warmed up, or freeze it. Serve with bread dumplings or tagliatelle, and perhaps some homemade apple-flavored red cabbage.